Spiced Onion Rings with Aioli Dipping Sauce

Serves 4 as a side

for the Aioli:

½ cup mayo

1 lemon, zested

1 Tbsp lemon juice

½ tsp Bourbon Smoked Chef’s Blend

for the Onion Rings:

1½ cups cake flour

2 tsp baking powder

½ tsp Bourbon Smoked Salt

2½ tsp Bourbon Smoked Chef’s Blend

1½ cups ice water

canola or vegetable oil, for frying

14 ounces sweet onion, sliced into ½” rings

Method

1. In a small bowl, combine all the ingredients for the aioli. Mix well and set aside.
2. In a medium bowl, whisk together cake flour, baking powder, smoked salt and Chef’s Blend. Add ice water (straining out ice) and whisk to form a batter. In a medium saucepan or small skillet, add enough oil to come up about 2” from the bottom. Heat the oil over med-high heat. The oil is hot enough when a drop of batter immediately sizzles in it. Line a sheet pan with paper towels.
3. Dip an onion slice into the batter and turn to coat evenly. Allow excess batter to drip off and carefully drop into the hot oil. Repeat with a few more onions rings. Do not overcrowd the pan. Flip the onion rings when browned on one side and cook for 1 minute more on the other side. Remove and drain on a paper towel-lined pan. Repeat with the remaining onion slices. Serve with the aioli sauce.